French Toast Fondue

Instructions

1. In mixing bowl, beat together eggs, milk, and 1/4 teaspoon salt with rotary beater. Pour into attractive bowl.
2. Cut French bread into about 50 bite-sized pieces, each with one crust. Put into napkin-lined bread basket.
3. Pour salad oil into fondue pot to no more than 1/2 capacity or to depth of 2 inches. Heat oil to 375°. Add 1 teaspoon of salt to prevent spattering.
4. Each guest follows this procedure: spear bread through crust with fondue fork; dip in egg mixture, letting excess drip off; fry in hot oil until golden brown. Transfer to dinner fork.
5. To make sauce, beat 1 egg white until stiff with electric beater. Using unwashed beater, cream butter, sugar, syrup, and egg yolk. Fold egg white into creamed mixture. Pour into pretty serving dish, makes 2 cups. Fluffy maple sauce may be stored in the refrigerator for up to 2 weeks.